Tender flaky wild caught Alaskan salmon, prepared with a honey-miso glaze, that delicately sits over a bed of silky noodles, mango, avocado, radicchio, carrots, mint, basil, and peanuts tossed with a tasty refreshing vinaigrette.
It is a long list of fresh ingredients, but do not let the long list deter you.
If you are able to boil noodles, tear mint, shredded vegetables and open an oven door, you can handle this wonderfully delicious Thai Salmon Noodle Bowl.
What Is Radicchio
Radicchio, also known as Italian chicory, is a type of leafy chicory featuring dark reddish-purple leaves and white veins.
Though commonly mistaken for red cabbage or lettuce, radicchio has a distinctly bitter taste that goes well with many Italian dishes.
It’s a traditional ingredient in the Mediterranean diet, which emphasizes whole plant foods.
What Ramen Noodles To Use
Ramen noodles are made with wheat flour that can be cooked and dehydrated after frying.
On the other hand, fresh ramen noodles are made with a combination of eggs, wheat, and alkalized water.
Why alkalized water? Alkaline water helps to give that unique and special springy texture to the noodles.
These noodles also have that slurping texture because it’s made with the combination of gluten flour and higher protein count as well.
These noodles have yellow tones that are available in straight and wavy forms.
Some scientific research, though not conclusive, has suggested that consuming instant ramen noodles two or more times a week can increase the likelihood of developing heart disease, as well as diabetes and stroke, especially in women.
To make a fresh Thai Salmon Noodle Bowl, we suggest using all fresh ingredients, including fresh, not dehydrated, Ramon noodles.
Thai Salmon Noodle Bowl
4 6-ounce wild-caught sockeye salmon filets
1 tablespoon white (shiro) miso
1 teaspoon sherry vinegar
1 teaspoon honey
1 tablespoon sesame seeds
1/4 cup lime juice
1/4 cup peanut oil
1 tablespoons fish sauce
1 tablespoon lite soy sauce
2 tablespoons honey
1 tablespoon toasted sesame soil
1 teaspoon chili paste, optional
1 teaspoon lime zest, grated
1 garlic clove, minced
1 1/2 inch ginger, peeled and grated
8 ounces ramen or lo mein noodles
2 cups arugula
1 cup watercress, stems removed
1 cup radicchio, finely shredded
2 medium carrots, peeled and grated
2 fresno chilies, thinly sliced
1/2 cup loosely packed cilantro
1/2 cup loosely packed mint leaves, torn
1/2 cup loosely packed basil, torn
1/4 cup roasted and salted peanuts
1 large mango, peeled, cut into 1-inch cubes
1 hass avocado, cut into 1-inch cubes
Scallions, thinly sliced
Preheat oven to 425°F.
Place salmon on a baking sheet lined with parchment paper.
In a bowl, mix to combine miso, vinegar, and honey. Brush mixture onto salmon evenly and top each filet with sesame seeds.
Roast salmon for 10 to 12 minutes (10 minutes for medium-rare / 12 minutes for medium) until it easily flakes with a fork.
While the salmon is cooking, boil the ramen noodles according to the package instructions. When complete, rinse briefly with cool water to stop the cooking process.
To make the vinaigrette, whisk lime juice, peanut oil, fish sauce, soy sauce, honey, sesame oil, chili paste, lime zest, garlic, and ginger in a bowl.
In a large bowl, toss to combine noodles, arugula, watercress, radicchio, carrots, chilies, cilantro, mint, basil, peanuts, and vinaigrette. Add mango and avocado and gently toss.
Divide noodles into serving bowls, top with salmon, and garnish with scallions.
Serve with a squeeze of lime if desired.
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